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<p>Rapid si fara prajire! Gogosi delicate in cuptor &#8211; fara grasimi! Gogosi foarte aerisite, moi si pufoase, fara umplutura. Pur si simplu delicioase!</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingredinete:</p>
<p>Lapte &#8211; 200 ml</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Oua &#8211; 1 buc.</p>
<p>Unt (inmuiat) &#8211; 50 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Zahar &#8211; 50 g</p>
<p>Drojdie uscata &#8211; 7 g (proaspata- 20 g)</p>
<p>Faina de grau &#8211; 400-450 g</p>
<p>Sare &#8211; 0,5 lingurite</p>
<p>Zahar vanilat &#8211; 1 lingurita</p>
<p>In plus:</p>
<p>Oua &#8211; 1 buc.</p>
<p>Lapte &#8211; 1 lingurita</p>
<p>Zahar pudra &#8211; dupa gust</p>
<p>Ulei vegetal &#8211; pentru ungerea vasului</p>
<p>Mod de preparare:</p>
<p>Intr-un castron, amestecati laptele cald, zaharul si drojdia uscata.</p>
<p>Daca nu sunteti sigur de drojdia dvs., lasati amestecul timp de 15 minute sa creasca.</p>
<p>Daca lichidul este acoperit cu bule, atunci drojdia este buna, puteti framanta aluatul.</p>
<p>Daca nu creste, inseamna ca drojdia este inactiva si trebuie inlocuita.</p>
<p>Adaugati oul si zaharul vanilat, amestecati totul bine.</p>
<p>Pentru a nu se forma bulgari in aluat, se cerne mai intai 400 g de faina (daca este necesar, puteti adauga inca 50 g in timp ce framantati aluatul).</p>
<p>Adaugati sare si amestecati.</p>
<p>Dupa ce s-a amestecat faina, adaugati unt moale in aluat in parti, framantati aluatul cu mainile.</p>
<p>Aluatul este moale si nu se lipeste de maini. Ungeti vasul si aluatul cu ulei vegetal, acoperiti aluatul cu folie si lasati-l intr-un loc cald timp de 1 ora sa creasca.</p>
<p>Framantati aluatul care a crescut, puneti-l pe suprafata de lucru, pliati-l intr-un plic.</p>
<p>Acoperiti cu un prosop sau folie alimentara si lasati pe masa 15 minute.</p>
<p>Presarati putina faina pe suprafata de lucru si puneti aluatul.</p>
<p>Rulati aluatul intr-un strat gros de 0,5 cm.</p>
<p>Decupati cercuri de aceeasi dimensiune din aluat folosind o matrita cu un diametru de aproximativ 8 cm (puteti folosi un pahar sau o cana).</p>
<p>Taiati cercuri mici in interiorul cercurilor (cu o duza de patiserie sau un capac de sticla de plastic).</p>
<p><img class="alignnone wp-image-14982" src="https://bucatarianoastra.online/wp-content/uploads/2021/03/gogosi-1.jpg" alt="" width="764" height="493" /></p>
<p>Facem si gogosi din resturile de aluat.</p>
<p>Puneti gogosile pe o tava tapetata cu hartie de copt, la distanta una de cealalta.</p>
<p><img class="alignnone wp-image-14983" src="https://bucatarianoastra.online/wp-content/uploads/2021/03/gogosi2-2.jpg" alt="" width="765" height="446" /></p>
<p>Se acopera cu un prosop si se lasa sa stea 30 de minute.</p>
<p>Apoi, puteti peria gogosile cu un amestec de ou si lapte, sau doar un ou, sau lapte.</p>
<p>Coacem gogosile intr-un cuptor preincalzit la temperatura de 190 de grade, timp de aproximativ 15 minute, pana se rumenesc.</p>
<p><img class="alignnone wp-image-14984" src="https://bucatarianoastra.online/wp-content/uploads/2021/03/gogosi3-1.jpg" alt="" width="770" height="439" /></p>
<p>De indata ce gogosile se rumenesc, le scoatem din cuptor si asteptam pana se racesc complet.</p>
<p>Presarati gogosile racite cu zahar glazura.</p>
<p>Sa aveti pofta!</p>

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